AAPCC provides Thanksgiving food preparation tips

Staff report

Published
2:50 pm CST, Tuesday, November 22, 2016

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AAPCC provides Thanksgiving food preparation tips

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ALEXANDRIA, Va. –While Thanksgiving is a time for families and friends to gather, express gratitude, and enjoy a meal together, it is also a time when America’s poison centers are especially concerned about the increased risk of food poisoning. This Thanksgiving, the American Association of Poison Control Centers (AAPCC) offers a few simple food safety tips to ensure you, your family, and friends have a delicious and healthy Thanksgiving meal.

According to the Center for Disease Control and Prevention (CDC), an estimated 1 in 6, or 48 million people, contract food poisoning each year, with approximately 128,000 of those people being hospitalized and 3,000 dying of illnesses associated with food poisoning.

“America’s 55 poison centers help manage tens of thousands of cases involving suspected food poisoning each year,” said Stephen T. Kaminski, JD, AAPCC CEO and executive director. “However, the good news is that food poisoning is largely preventable. By taking a few simple food safety precautions, you can avoid food poisoning during your Thanksgiving festivities. And remember, if you do suspect food poisoning, expert help is a quick, free call away at 1-800-222-1222.”

Symptoms of food poisoning usually appear within hours of eating contaminated food, and often include nausea, vomiting, abdominal pains, and diarrhea. Food poisoning symptoms can last anywhere from a few hours to several days. While most food poisoning cases are mild and resolve without medical care, some episodes can be more severe and require expert treatment advice.

“Pregnant women, young children, and those with vulnerable immune systems should be especially cautious during the holiday season. By saving the Poison Help phone number into a mobile telephone, anyone can be prepared in the event of a poisoning emergency,” said Kaminski.

• Keep meat, poultry, seafood, and eggs separate from all other foods in your grocery bags, in the refrigerator, and while prepping.

• Wash your hands, kitchen surfaces, utensils, and cutting boards frequently, especially after handling or preparing uncooked food and before touching or eating other foods. Wash produce but not eggs, meat, or poultry, which can spread harmful bacteria.

• Use the microwave, cold water, or the refrigerator method to defrost your frozen meat or poultry. Do not thaw or marinate these items on the counter, and be sure to cook them immediately after thawing.

COOK

• The bacteria that cause food poisoning multiply quickest in the ‘Danger Zone,’ which is between 40 degrees and 140 degrees Fahrenheit. In general, it’s best to keep hot food hot, and cold food cold.

• Use a food thermometer to check if meat is fully cooked and heated high enough to kill harmful bacteria. Cook turkey until it reaches 165 degrees Fahrenheit.

• The safest way to cook stuffing is outside of the turkey in a casserole dish. However, if you choose to cook stuffing inside the turkey, stuff the turkey just before cooking, and use a food thermometer to make sure the center of the stuffing reaches a minimum internal temperature of 165 degrees Fahrenheit. Remove the stuffing immediately after the turkey is finished cooking and place in a separate serving dish.

STORE

• Refrigerate leftovers promptly – within two hours – at 40 degrees Fahrenheit or below to help reduce the risk of bacterial growth.

• Prevent cross-contamination by completely and securely covering foods in the refrigerator.